French Lessons
Adventures with Knife, Fork and Corkscrew
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French Lessons
Lu par :
Simon Jones
Acheter pour 12,24 €
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Lu par :
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Simon Jones
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De :
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Peter Mayle
À propos de ce contenu audio
The French celebrate food and drink more than any other people, and Peter Mayle shows us just how contagious their enthusiasm can be. We visit the Foire aux Escargots. We attend a truly French marathon, where the beverage of choice is Château Lafite-Rothschild rather than Gatorade. We search out the most pungent cheese in France, and eavesdrop on a heated debate on the perfect way to prepare an omelet. We even attend a Catholic mass in the village of Richerenches, a sacred event at which thanks are given for the aromatic, mysterious, and breathtakingly expensive black truffle. With Mayle as our charming guide, we come away satisfied (if a little hungry), and with a sudden desire to book a flight to France at once.© 2001 by Escargot Productions Ltd.; (P)2001 Random House Inc., Random House AudioBooks, A Division of Random House Inc.
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Commentaires
“Delectable . . . as satisfying as a meal in a Michelin-rated three-star restaurant.” —USA Today
“Mayle’s descriptions are as mouth watering as the food he samples.” —Rocky Mountain News
“So evocative you can almost feel the bib tied around his chin and sip the last drop of Bordeaux at the bottom of his glass.” —The Washington Post
“Charming. . . . [Peter Mayle] whets the reader’s appetite for all things French. Even frog legs. Or especially frog legs.” —Nashville City Paper
“Armchair diners will doubtless find the fourth volume…as tasty as ever.” —New York Magazine
“Savory, sensual, positively transporting stories about his encounters with Gallic gustatory delights and about his growing appreciation of the central place food occupies in French life…. His descriptions of the meals they serve allow us to practically taste the frog legs and truffles right along with him.” —Booklist
“Whether you’re going to France or just to eat, Mayle is worth reading.” —San Jose Mercury News
“Foodies and Francophiles will discover a like-minded devotee. And all but the strictest vegetarian will be made hungry by this book. Mayle’s form is every bit as good as ever.” —The Associated Press
“Mayle’s descriptions are as mouth watering as the food he samples.” —Rocky Mountain News
“So evocative you can almost feel the bib tied around his chin and sip the last drop of Bordeaux at the bottom of his glass.” —The Washington Post
“Charming. . . . [Peter Mayle] whets the reader’s appetite for all things French. Even frog legs. Or especially frog legs.” —Nashville City Paper
“Armchair diners will doubtless find the fourth volume…as tasty as ever.” —New York Magazine
“Savory, sensual, positively transporting stories about his encounters with Gallic gustatory delights and about his growing appreciation of the central place food occupies in French life…. His descriptions of the meals they serve allow us to practically taste the frog legs and truffles right along with him.” —Booklist
“Whether you’re going to France or just to eat, Mayle is worth reading.” —San Jose Mercury News
“Foodies and Francophiles will discover a like-minded devotee. And all but the strictest vegetarian will be made hungry by this book. Mayle’s form is every bit as good as ever.” —The Associated Press
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